Thai One On Cocktail Recipe
This drink is inspired by a cosmo but I put a Thai twist on it to pair with Pad Thai that Rachael made us for dinner. For this drink, I used some extra Thai basil and mint from the Pad Thai but if those ingredients are unavailable in your local store, using regular basil and mint will also make a killer drink! Be sure to thoroughly shake this drink before serving, chilling it in a cocktail shaker not only cools the liquid but also gets rid of some of the alcoholic bite by diluting it.
Recipe by John Cusimano and featured on Rachael Ray's Meal in Minutes.
Ingredients
- A small handful of Thai basil leaves, plus a couple sprigs to garnish
A small handful of Thai mint leaves
- 4 ounces of vodka
- 2 ounces of Cointreau or other orange flavored liqueur
- 2 ounces of pomegranate juice
2 ounces of simple syrup*
- 2 ounces of lime juice
*For the simple syrup, combine 1 cup sugar and 1 cup water in a small saucepan and bring to a boil over medium heat. Simmer until the sugar is dissolved, then let cool to room temperature. Syrup will keep, tightly covered, in the refrigerator for up to 1 month. Makes about 1 ½ cups.
Directions
Add ice to two martini glasses champagne flutes to chill while you are making the drink.
Add the Thai basil and mint leaves to the bottom of a cocktail shaker. Gently muddle the leaves to release the oils but be careful not to bruise the leaves.
Add the vodka, Cointreau, pomegranate juice, simple syrup, lime juice and ice to the cocktail shaker and shake to chill.
Discard the ice that was chilling the glasses and pour the drink into the glasses, straining with a cocktail strainer as you pour. Garnish with the sprigs of thai basil.
